Truffled Potatoes Gratin
4 garlic cloves, peeled and minced
2 shallots, peeled and minced
2 1/2 cups heavy cream
1 tablespoon Season’s Black Truffle Salt
1 teaspoons Seasons Pepe e Aglio
1/2 tablespoon fresh rosemary, chopped
4 lbs. yellow potatoes, thinly sliced
4 oz. gruyere cheese, grated
1 oz. parmesan cheese, grated
Preheat oven to 350°F.
Place garlic, shallot, heavy cream, truffle salt, pepper and rosemary in a medium saucepan. Stir to combine and bring to a light simmer over medium heat. Cook until tender, about 10 minutes.
Place potato slices in a large baking dish, shingled, and at an angle. Pour seasoned cream over the potatoes, cover the dish with foil and bake for 60-70 minutes, or until potatoes are tender.
Remove foil and top with cheese. Broil for 5-10 minutes or until topping is bubbly and golden. Remove from the oven and set aside to cool slightly before serving.